Creamy Mac & Cheese

Remember NOT to rinse the macaroni after you boil it. You want to leave the starch to help thicken the sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a pot, do not allow it to burn. Add the flour and stir to make a roux. Allow to cook for another 3-5 minutes on medium low heat.

Step 2

Lower the heat to low. To the pot add milk, dijon mustard, garlic powder, onion powder and paprika. Stir thoroughly together until combined.

Step 3

IMPORTANT: Do not allow the sauce to curdle during the next step. If you see it starting to steam then lower the temperature. It may take several minutes of stirring to melt all the cheese if using a hard cheese or if you added the cheese in chunks instead of shredding.

Step 4

Add the cheese and keep stirring until the cheese is melted and sauce forms. Add more milk, if you want to make the sauce more creamy, 1-2 tablespoons at a time.

Step 5

Pour 4 cups of water per 16oz of pasta in a pot or saucepan, add salt, bring to a boil and then add the pasta. Remember to watch the sauce and do not allow it to overheat while cooking the pasta.

Step 6

Cover with a lid and boil al dente according to package instructions. Stir occasionally and don't overcook. Thoroughly drain the pasta once finished and add to the pot with the sauce.

Step 7

Taste and season with more salt and pepper, if needed. Add the hot sauce instead of salt to give a little kick to the flavor.